Meat Processing

@rich_green also if you do use cure and cook low and slow in smoker you must hold in fridge for 12 hours before putting in smoker, with or without smoke unless you use a cure accelerator

I have tried a 50/50 mix but the 40/60 is a much more moist sausage

@Mke-Dildwr if you follow @Jonathon link, you have to scroll up 2 post to get my recipe. I have done it with chunks of beef, but I do find the flavor is a little different then if you use venison, but is still good. An important part is to slice it thin, I dont know why, but it seems to taste better.

@Hawkeye I’d like to see your recipe for your snack sticks with the pineapple and venison. Would like to give it a try.

@Elsos Yeah, what you are describing in your initial post sounds like the vinegar from something in that can. The lowered pH is going to denature the proteins and prevent them from effectively binding together. I added some pickled jalapenos to a batch of willies once and to prevent what happened to you I laid them all out on a screen and let them air dry for 2 hours. That seems to be long enough to dry the outside of the jalapeno slices but it still maintains some of the taste.

@Jonathon yup, listening to my wife and father in-law tell the story it was hilarious after the fact, not then. It cost him a new kitchen to mom in-law.

@smokinbubba Thanks bubba. Everyone makes do with the resources they have. I personally find it helpful to know my audience before I lather advice. Generates more smiles then frowns

OK, now I’m really confused. I understand that belly’s are cold smoked. Been there, done that, years ago. I thought imitation bacon was hot smoked to 160f with a smoker temp of 175. That’s why I thought a sous vide at 175 would not render.

@wmjacksoniii said in BBday Grinder stuffing funnel size?: Forgive me if this is a stupid question that should have been a no-brainer to figure out. Has anybody have any idea how I can figure out what size sausage tube will fit a BBday cheapo grinder/ stuffer? There is no markings on the machine, the funnel that came with it, or any of the grinding plates. I tried Google for a customer service number and discovered that it always refers the customer back to customer service of the store it was purchased at. Agreed, we need clarification on what your question is. Lots of experience on this site and awesome customer support from Waltons. I think a few of us read your original post differently. Are you looking for additional stuffing tubes for your grinder?

@smokinbubba Thankfully I have a spare room. Yep, Harbor Freight, can’t beat it.

What I like the most about the suos vide is how it has expanded my sausage portfolio. I would never think about making sausage larger than 1.5" before due to the extremely loooong smoke times. Now, I have a plan for 4" bologna maybe this weekend. My Waltons order should be here by then. (Don’t tell my wife I made a second Waltons order this month plz) The super short cook times in the sous vide has made these before unreachable goals now very reachable. 3hrs in water vs 30hrs (estimated) in a smokehouse. Big difference. Plus we seem to be cooking dinner with it a couple times a week! A very handy tool.

@Laura-Date-Attenberger I would recommend you dont do the powder, but instead roast garlic cloves and then grind those with the meat. This is what we did with some snack sticks and it was very good. I would recommend 2 medium-sized cloves (not the entire thing which is called a bulb) per 10 lb of meat. If you need to use powdered garlic I would suggest making small batches with different amounts and just frying that in a pan to see what strength. It wouldn’t be exact as smoking and pan frying are going to produce different products but it will at least be in the range.

@tarp You now have an idea on how sous vide and vacuum packing the product enhances the marinate/seasonings used. It’s all about trial and error. Just adjust according to your taste buds. Keep that learning happening. Good luck.

I did the snow trick a couple weeks ago. The roads were too nasty to go get a bag of ice. I over filled a meat lug with fresh powder and layered sausage in. Then ran cold water over to make a slurry. Worked GREAT!

@Jonathon You’re spot on. I always taste by grabbling a fist full, and make a patty. Paper plate in the microwave and test the temp for done. Saved a few disasters … joe

Thank you for your input that sounds good to me…

Sounds like its a keeper.

@Jonathon , it’s a Hakka brothers stuffer. According to their website. It does say sticks in the description. They are saying 16mm is a 1/2 in tube. The deer sticks the processors here in north central illinois make. Basically are as big around as a hot dog. These are the size I’m wanting to make. . I’m just hoping I’m not confusing myself others saying deer sticks. But that’s what we call them here. I’m not wanting to make slim Jim style sticks. But bigger ones the size of hot dogs.

@processhead curing process is identical, however the spices and cooking process are different.